Mixed Chicories With Burnt Honey Vinaigrette Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C).
• STEP 2.Place the honey in a small saucepan and heat over medium heat until it starts to bubble and darken in color, about 5 minutes.
• STEP 3.Remove the honey from the heat and carefully add the vinegar, mustard, and olive oil. Whisk until well combined.
• STEP 4.In a large bowl, combine the chicories, radicchio, endive, and frisée. Drizzle the burnt honey vinaigrette over the greens and toss to coat evenly.
• STEP 5.Serve the mixed chicories with burnt honey vinaigrette immediately as a refreshing salad or as a side dish for a main course.
• STEP 6.To store, transfer any leftover salad to an airtight container and refrigerate for up to 2 days.

Cooking Tips

• Make sure to keep an eye on the honey while it is heating to prevent it from burning.
• Feel free to adjust the amount of honey and vinegar in the vinaigrette to suit your taste preferences.
• For added flavor, you can sprinkle some toasted nuts or crumbled cheese on top of the salad before serving.

Storage and Serving

• This salad is best served immediately after preparing to maintain its freshness and crispness.
• If you need to store any leftovers, transfer the salad to an airtight container and refrigerate for up to 2 days.
• Before serving leftover salad, give it a quick toss to redistribute the dressing and revive the flavors.